Turbotin à la Parisienne (Small Turbot with Mushrooms, Truffles and Crayfish)

Ingredients

• turbotin (small turbot)
• court-bouillon with Sauternes
• cooked mushrooms
• truffles
• sauce au Vin blanc
• crayfish

Instructions

1. Poach the turbotin in a court-bouillon with Sauternes, or simply in white wine, mushroom cooking liquor and butter.
2. Drain it and set it on the serving dish.
3. Surround it with large escalopes of cooked mushroom and slices of truffle, alternating.
4. Coat with sauce au Vin blanc and surround with trussed crayfish.
5. Alternatively, arrange the truffles and mushrooms on the fish after saucing, alternating them, so the garnish shows rather than being masked by the sauce.